Shrimp Rissois
Ingredients
- 250 gWheat flour (sifted)
- 450 mlWhole milk (for the dough + for the filling)
- 60 gUnsalted butter (divided in half)
- 1 pcCitrus limon (L.) Burm. f. (zest only)
- 300 gShrimp (peeled and chopped)
- 1 pcOnion (finely minced)
- 1 pcGarlic (minced)
- 1 tbspParsley (freshly chopped)
- 1 pinchNutmeg (grated)
- 2 pcEgg (beaten for breading)
- 150 gBreadcrumbs (fine)
- 500 mlSunflower oil (for frying)
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
Method
A golden breadcrumb crust that cracks to reveal a smooth, bound filling. The firm shrimp texture contrasts with the creamy, lemony béchamel.
- 1
Bring milk, butter, salt, and lemon zest to a boil. Pour in the flour all at once. Stir vigorously over the heat until the dough pulls away from the sides and forms a smooth ball. Let cool on the counter.
- 2
Sauté onion and garlic in butter. Add chopped shrimp. Dust with flour (singer), then gradually pour in milk. Stir until the sauce coats the back of a spoon. Add parsley, nutmeg, and pepper.
- 3
Roll out the dough thinly. Place a small spoonful of cold filling. Fold the dough to form a half-moon and seal the edges by pressing with the rim of a glass.
- 4
Beat the eggs. Dip each rissol in the beaten egg and then in the breadcrumbs. The breading must be uniform to prevent the filling from leaking during cooking.
- 5
Heat the oil. Fry the rissois until they are golden brown and crispy. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once cooled to keep it flexible.
- Ensure the filling is completely cold before stuffing to avoid tearing the dough.
- If the filling is too runny, reduce it longer until it reaches a thick cream consistency.
How long does this dish keep?
Keep for 2 days in the fridge. To restore crispiness, heat for a few minutes in a hot oven, never in the microwave.
